Campbells Chicken Tetrazzini Recipes

EASY CHICKEN TETRAZZINI

This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Easy Chicken Tetrazzini image

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

Ingredients

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

CHICKEN TETRAZZINI

There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 9

Number Of Ingredients 9

Chicken Tetrazzini image

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook spaghetti as directed on package using minimum cook time; drain.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g

Ingredients

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired